After spending an exhaustive but enjoyable day at farm picking, my home was filled with fresh fragrance of berries, peaches and currants. But I remained stuck on how to use the whole bunch. World wide web was at rescue for me and soon I started browsing different recipes using my farm picks. And I am really happy that I was able to visit Delicious Days for one such incredible recipe I am blogging today.
Red Currant Mini Tarts
Source: Delicious Days
Cuisine: International Cuisine
Prep time: 20 mins
Baking time: 30 mins, Serves: 4-5
Ingredients for crust:
1 cup all purpose flour
¾ stick (6 tbsp) cold butter
¼ cup icing sugar
a pinch of salt
Ingredients for topping/filling:
2 cups red currants
4-5 tbsp brown sugar
nearly ½ cup heavy cream
more icing sugar for decoration
- For crust: I did not use egg yolk as suggested in the original recipe. Chop the cold butter into a inch size cubes, that way it will be helpful in kneading the dough, another foodtv tip.
- I sieved all purpose flour and icing sugar together, add cold butter and knead together as if we do for chapati dough. Form a ball, cover it with plastic wrap and keep it in refridgerator for about an hour.
- Then roll it out about half a centimeter thick (dust board with flour as needed) and press into 12 cm (~5 inch) buttered flan tins (I did not have these so used mini tarts instead).
- Repeatedly poke a few holes across the bottom, line with parchment paper and add pie weights (I used decorative pebbles. Rice, dry beans work, too) and pre-bake them in the oven at about 350°F (175°C) for about 10 minutes. Take the crusts out, remove the baking weights and let them cool down.
- For filling: Remove red currants from the stems, wash them and pat dry with a kitchen towel. Arrange berries on the dough.
- Combine eggs with heavy cream and brown sugar, beat with a hand blender until you have a homogeneous mixture and pour over the currants (about two thirds the height of the red currants, because the mixture will rise a bit)
- Bake at 355°F (180°C) in the oven for 20 minutes or until lightly browned, remove and let chill. Dust with icing sugar, if desired.
- Best eaten still a little warm or on the next day..
Thanks Nicky and Oliver for this wonderful recipe.